sensory approaches and new methods for developing grain...

Sensory Approaches and New Methods for Developing

Grain-Based Products

Symposia · Oglethorpe CC

Monday 26 October 2016

8:40 a.m. 102-S

John C. Castura

Perception dynamics of grain-based ready-to-eat cereal products using TCATA

Eating & drinking

• Many sensations are elicited

– Visual sensations

– Aromas

– Textures

– Flavors

• Consumer perceptions can be investigated using check-all-that-apply (CATA)

— Tastes

— Sounds

— Temperature

— Pain

CATA task

Check the words that describe Sample 470 (check all that apply).

Oats flavor

Chocolate flavor

Sweet taste

Sour taste

Vanilla flavor

Grainy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Crunchy texture

Mouth-pucker (drying)

Caramel flavor

Cardboard flavor

Malty flavor

Chemical flavor

Salty taste

Tooth-packing texture

Other ____________

CATA task

Check the words that describe Sample 470 (check all that apply).

Oats flavor

Chocolate flavor

Sweet taste

Sour taste

Vanilla flavor

Grainy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Crunchy texture

Mouth-pucker (drying)

Caramel flavor

Cardboard flavor

Malty flavor

Chemical flavor

Salty taste

Tooth-packing texture

Other ____________

When is CATA used?

• Consumers can use CATA to characterize samples

• Consumers can also indicate which samples they like and dislike

• Creates an opportunity to investigate how consumer liking and perception are linked

What is TCATA?

• Temporal check-all-that-apply (TCATA) extends CATA to continuously track sensory properties

• It is a new method (proposed in 2014) that builds on earlier temporal methods that are not focused on attribute intensities

TCATA task

Check and re-check words to track changes in the cereal.

Oats flavor

Chocolate flavor

Sweet taste

Crunchy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Other

0:00

TCATA task

Check and re-check words to track changes in the cereal.

Oats flavor

Chocolate flavor

Sweet taste

Crunchy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Other

0:00Timer starts when Start

button is clicked

TCATA task

Check and re-check words to track changes in the cereal.

Oats flavor

Chocolate flavor

Sweet taste

Crunchy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Other

0:00

Consumers check and re-check attributes to describe the sample

TCATA task

Check and re-check words to track changes in the cereal.

Oats flavor

Chocolate flavor

Sweet taste

Crunchy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Other

0:00Instruction prompts appear at specific times

Swallow the sample now

TCATA task

Check and re-check words to track changes in the cereal.

Oats flavor

Chocolate flavor

Sweet taste

Crunchy texture

Corn/corn meal flavor

Bitter taste

Peanut butter flavor

Other

1:00

Evaluation ends at a set time

Video/sound recordingand photography are

strictly prohibited

in this portion

of thepresentation.

Temporal Check-All-That-Apply (TCATA)

No videoNo sound recording

No photographyThe inset video clip from movie Amadeus (1984) was used with permission from The Saul Zaentz Company.

Video/sound recordingor photographing is

permitted

for the remainder

of thepresentation.

Castura, Baker, & Ross (2016; adapted from Video 1).

Perception dynamics

When is TCATA used?

• Consumers can perform TCATA to characterize how sensations evolve over time

• Again, consumers can indicate which samples they like and dislike

• This creates a new opportunity to investigate how consumer liking and perception dynamicsare linked

Ready-to-eat (RTE) breakfast cereals

6 chocolate-flavored cereals

Consumers

76 high-school teenage category consumers

Parental/guardian consent was required. Both teens and parents/guardians were financially compensated for their participation.

Grades 9-10 Grades 11-12

Male 20 22

Female 18 16

Task familiarization & practice

1st cup1-min TCATA

evaluation

2nd cup1-min TCATA

evaluation

Delay5-s

delay

Commenton other

sensations

Liking9-point

scale

Delay

Practice sample

Verbal instructions / task description (2 min)

Evaluation of samplesQ1.

1st cup1-min TCATA evaluation

Q2.2nd cup

1-min TCATA evaluation

Delay5-s

delay

Q3.Commenton other

sensations

Q4.Liking

9-pointscale

Delay30-s

delay

1st sample

2nd sample

3rd sample

4th sample

5th sample

6th sample

First sensory impressions (up to 20 s)

First sensory impressions (up to 20 s)

Attribute correlations

Pearson’s φ-coefficient measures correlation between binary variables.

MDS based on the distance matrix (1-φ).

Attribute correlations

Pearson’s φ-coefficient measures correlation between binary variables.

MDS based on the distance matrix (1-φ).

Liking clusters

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor dislike

Dislike slightly

Segment 1 (n=59)Segment 2 (n=16)

Liking clusters

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor dislike

Dislike slightly

Segment 1 (n=59)Segment 2 (n=16)

7.7

5.2

7.0

5.8

7.6

5.9

First sensory impressions (up to 20 s)

First sensory impressions (up to 20 s)

First sensory impressions (up to 20 s)

First sensory impressions (up to 20 s)

Positive hedonic drivers (selected)

Concurrent attributes Proportion Effect

Crunchy + Sweet 0.19 +1.9

Peanut butter + Sweet 0.12 +1.7

Sweet 0.51 +1.4

Peanut Butter 0.20 +1.3

Negative hedonic drivers (selected)

Concurrent attributes Proportion Effect

Bitter 0.14 -1.7

Off flavor 0.16 -1.7

Corn/Corn meal 0.22 -0.5

Conclusions

Products can be characterized dynamically using the TCATA method with negligible training by

It is possible to co-investigate hedonics and dynamics of consumer perception to understand variability.

consumers.teenage

Some examples of TCATA applications

• Early-stage formulation/reformulation– Explore the temporal evolution of sensations of prototypes and/or of

products in the category

• Investigating impact of ingredients/process– Designed experiments to investigate how ingredient/process changes

affect sensory outcomes

• Product reformulations– Confirm that reformulation/process changes have successfully

differentiated the product

Refereed Publications

Ares, G., Castura, J. C., Antúnez, L., Vidal, L., Giménez, A., Coste, B., Picallo, A., Beresford, M. K., Chheang, S. L., & Jaeger, S. R. Comparison of two TCATA variants for dynamic sensory characterization of food products. Food Quality and Preference, 54, 160-172. http://dx.doi.org/10.1016/j.foodqual.2016.07.006

Ares, G., Jaeger, S. R., Antúnez, L., Vidal, L, Giménez, A., Coste, B., Picallo, A., & Castura, J. C. (2015). Comparison of TCATA and TDS for dynamic sensory characterization of food products, Food Research International, 78, 148-158. http://dx.doi.org/10.1016/j.foodres.2015.10.023

Baker, A. K., Castura, J. C., & Ross, C. J. Temporal check-all-that-apply characterization of Syrah wine. Journal of Food Science, 81, S1521–S1529. http://dx.doi.org/10.1111/1750-3841.13328

Boinbaser, L., Parente, M. E., Castura, J. C., & Ares, G. (2015). Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions. Food Quality and Preference, 45, 33-40. http://dx.doi.org/10.1016/j.foodqual.2015.05.003

Castura, J. C., Antúnez, L., Giménez, A., & Ares, G. (2016). Temporal Check-all-that-apply (TCATA): A novel dynamic method for characterizing products. Food Quality and Preference, 47, 79-90. http://dx.doi.org/10.1016/j.foodqual.2015.06.017

Castura, J. C., Baker, A. K., & Ross, C. F. (2016). Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data. Food Quality and Preference, 54, 90-100. http://dx.doi.org/10.1016/j.foodqual.2016.06.011

Jaeger, S. R., Beresford, M. K., Hunter, D. C., Alcaire, F., Castura, J. C., & Ares, G. (2017). Does a familiarization step influence results from a TCATA task? Food Quality and Preference, 55, 91-97. http://dx.doi.org/10.1016/j.foodqual.2016.09.001

Meyners, M., Castura, J. C., & Carr, B. T. (2013). Existing and new approaches for the analysis of CATA data. Food Quality and Preference, 30, 309-319. http://dx.doi.org/10.1016/j.foodqual.2013.06.010

Oliveira, D., Antúnez, L., Giménez, A., Castura, J. C., Deliza, R., & Ares, G. (2015). Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Research International, 75, 148-156. http://dx.doi.org/10.1016/j.foodres.2015.05.050

Open access

Open access

Acknowledgements

• Thanks to Chris Findlay & Compusense Sensory Services for product selection advice, teen recruit, and data collection.

• Thanks to The Saul Zaentz Company for permission to use the clip from the movie Amadeus, and to Paul Zaentz for kind handling of this request.

Reference:

Zaentz, S. (Producer), & Forman, M. (Director). (1984). Amadeus [DVD]. Burbank, CA: Warner Home Video.

• Thanks to Jess Anselmini and Sara King of Compusense Inc. for video editing assistance, and Jess for photos of products and teens used in this presentation. All photos used with permission.

• Thanks to the AACC International and the Society of Sensory Professionals for the invitation to participate in this meeting.

• Also, thank you for your kind attention.

Sensory Approaches and New Methods for Developing

Grain-Based Products

Symposia · Oglethorpe CC

Monday 26 October 2016

8:40 a.m. 102-S